Corn Chowder with Bacon
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Corn Chowder with Bacon
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The best creamy corn chowder loaded with bacon, tender potatoes, and sweet corn. Easy and hearty, it's a perfect meal.
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Ingredients
- 6 lices thick-cut bacon cut into 1/2-inch pieces (about 6 ounces)
- 1 tablespoon unsalted butter
- 6 small green onions thinly sliced with white and green parts divided
- 2 stalks celery diced about 1/2 cup
- 4 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 14-ounce can low sodium chicken broth
- 1 cup nonfat milk or milk of choice
- 1 ½ cups fresh or frozen corn kernels about 3 ears if using fresh or 12 ounces frozen
- 1 can cream-style corn 15 ounces
- 1 pound Yukon gold potatoes peeled and 1/4-inch diced (about 3 small/medium)
- ¼ teaspoon ground cayenne pepper plus additional to taste
- 1 teaspoon chopped fresh thyme
- ½ cup half-and-half
- hot sauce optional for serving
Instructions
- In a Dutch oven or similar large, deep pot, saute the bacon over medium low heat until crisp, about 6 to 8 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
- Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions to the pot. Add the celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
- Stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
- Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the broth, a few splashes at a time at first, stirring out any lumps. Slowly pour in in the rest of the broth and the milk, then add the corn kernels, cream-style corn, potatoes, and cayenne.
- Stir and bring to a gentle boil. Let bubble, stirring occasionally and running a wooden spoon along the bottom of the pot to make sure nothing is sticking, until the potatoes are tender, about 10 to 13 minutes. Remove from the heat, then stir in the thyme and half-and-half.
- If desired, to thicken the chowder further, puree it briefly with an immersion blender or transfer a few ladlefuls to a blender, puree, then stir back into the pot. Taste and add salt and pepper as desired (I usually add a pinch or two of salt).
- Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.
Notes
- TO STORE: Refrigerate any leftovers in an airtight container for up to 4 days.
- TO REHEAT: Transfer leftover corn chowder to an airtight container or freezer bag and store it in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
- TO FREEZE: Warm gently on the stove over medium fheat or reheat in the microwave.
Nutrition Information
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Serving
1 (of 6)
Calories
383kcal
(19%)
Carbohydrates
42g
(14%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
37mg
(12%)
Potassium
804mg
(23%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
612IU
(12%)
Vitamin C
24mg
(27%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1 (of 6) | |
| Calories | 383kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Potassium | 804mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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